Curried Cauliflower Soup

My usual way to cook cauliflower is to roast it or make ‘rice’ with it, however, when I received one in my veg box I decided I wanted to try something different.

The first soup I made wasn’t great. I used too many ingredients, over complicated the flavours & couldn’t actually taste the cauliflower. I decided that ‘less is more’ kept the recipe simple and voila! The recipe below was born.

This is a lovely thick soup but if you prefer a thinner consistency add more water or stock. This soup is lovely with a squeeze of lemon on top just before serving.

Serves 4

Ingredients

-1 heaped tsp. coconut oil or olive oil

-1 red onion, diced

-1 garlic clove, crushed

-1 thumb size piece ginger, peeled & finely grated

-1 medium cauliflower, trimmed and florets separated

-1 medium potato, peeled and roughly diced

-1 x 400ml can low-fat coconut milk

-600ml water or vegetable stock

-1 tsp. turmeric powder

-1 heaped tsp. curry powder

-salt & pepper to taste

How To Make

Place a large pan over a medium heat and heat the coconut oil. Once the oil is hot add the onion, garlic and ginger. Cook for 2-3 minutes until the onion starts to soften.

Add the remaining ingredients and give everything a stir.

Place a lid on the pan, bring to the boil then reduce to a simmer for 20 minutes or until the cauliflower and potato are cooked.

Allow to cool slightly then blend. Season to taste with salt and pepper

This soup stores well in the fridge for 2-3 days in an airtight container. It freezes well too.